🍝 Creamy Tomato Garlic Rigatoni Pasta
📝 Description:
This creamy tomato garlic rigatoni pasta is rich, comforting, and full of bold flavor. The sweet tang of crushed tomatoes blends perfectly with cream and garlic to create a luscious sauce that hugs each piece of rigatoni. Finished with Parmesan and fresh herbs, it’s a satisfying dish that comes together quickly for a perfect weeknight dinner or a cozy weekend treat.
🛒 Ingredients:
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1/2 tsp dried Italian herbs
- Salt & pepper to taste
- 1/3 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
🍳 Instructions:
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside. - Make the Sauce Base
In a large skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant (don’t let it brown!). - Add Tomatoes & Seasonings
Pour in the crushed tomatoes. Stir in red pepper flakes, Italian herbs, salt, and pepper. Simmer for 5–7 minutes to deepen the flavor. - Add Cream
Lower the heat and stir in the heavy cream. Simmer for another 2–3 minutes until the sauce is creamy and well blended. - Toss the Pasta
Add cooked rigatoni to the sauce. Toss well to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. - Finish and Serve
Stir in Parmesan cheese. Taste and adjust seasoning if needed. Plate and garnish with chopped parsley or basil.
📌 Notes:
- Pasta Substitute: Penne, ziti, or even fusilli work well.
- Cream Substitute: Use coconut cream or cashew cream for a dairy-free version.
- Add Protein: Grilled chicken, shrimp, or Italian sausage can be added for extra heartiness.
- Make it Vegan: Use a dairy-free cream and vegan Parmesan alternative.
💡 Tips:
- Garlic: Use freshly minced garlic for the best flavor—pre-minced in jars just doesn’t hit the same!
- Tomatoes: San Marzano crushed tomatoes bring next-level sweetness and richness.
- Don’t Overcook Cream: Add cream on low heat to avoid curdling.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.
🍽️ Servings:
Serves 4 generously.
🔍 Nutritional Info (Per Serving):
(Approximate values)
- Calories: 450–500
- Protein: 12g
- Carbs: 50g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
- Sodium: 400mg
🌿 Benefits:
- Tomatoes are rich in lycopene, an antioxidant known for heart health.
- Garlic supports immune function and has anti-inflammatory properties.
- Olive Oil provides healthy fats and can support cardiovascular health.
- Parsley/Basil adds freshness and vitamin K.
❓ Q&A:
Q: Can I make this ahead of time?
A: Yes! It reheats well. Just add a splash of cream or milk to loosen up the sauce when reheating.
Q: Is it spicy?
A: Only if you add the red pepper flakes. You can skip or reduce them if you prefer it mild.
Q: Can I freeze the sauce?
A: Yes, the sauce (without pasta) freezes beautifully. Store in an airtight container for up to 2 months.
Q: What wine pairs well with this dish?
A: A light red like Pinot Noir or a crisp white like Sauvignon Blanc complements the creamy tomato flavor.
Let me know if you want a printable card, vegan version, or a one-pot adaptation!